HRTM 270 ServSafe Chapter 4
Wait ___ seconds after inserting a bimetallic stemmed thermometer before recording the temperature of a food.
15
temperature at which water boils
212F
temperature at which water freezes
32F
how long can food stay in the temperature danger zone before it must be thrown out? 1 hour 2 hours 3 hours 4 hours
4 hours
TCS food has been time-temperature abused any time it remains between what two temperatures Fahrenheit?
41 and 135
temperature danger zone
41-135F
most pathogens grow fastest between what two temperatures fahrenheit?
70 and 125
Rinsing a cutting board will prevent cross-contamination with the next food item placed on it (T/F)
False
how do most foodborne illnesses happen?
TCS food has been time-temperature abused
Chicken held at an internal temperature of 125˚F (52˚C) has been time-temperature abused. (T/F)
True
Some thermometers cannot be calibrated (T/F)
True
used to check the temperature inside coolers and ovens
air probe
at what temperatures do most foodborne pathogens grow most quickly? between 0-41F between 45-65F between 70-125F between 130-165F
between 70-125F
best for checking temperature of thick food
bimetallic stemmed thermometer
can check temperatures from 0-220F
bimetallic stemmed thermometer
measures temperature through metal stem
bimetallic stemmed thermometer
three types of thermometers commonly used in operations
bimetallic stemmed thermometers; thermocouples; thermistors
involves adjusting the thermometer to the temperature at which water boils
boiling-point method
two ways to calibrate a thermometer
boiling-point method; ice-point method
Make sure your thermometers are accurate by ___ them regularly.
calibrating
how can you adjust a bimetallic stemmed thermometer?
calibration nut
the path that food takes through your operation
flow of food
Sanitize thermometers by using a sanitizing solution appropriate for ___ surfaces.
food-contact
can only be used when enclosed in shatterproof casing
glass thermometers
involves adjusting the thermometer to the temperature at which water freezes
ice-point method
used to check the temperature of liquids
immersion probe
which thermometer is used to measure surface temperatures? thermistor thermocouple infrared thermometer bimetallic stemmed thermometer
infrared thermometer
do not need to touch a surface to check its temperature
infrared thermometers
measure the temperature of food and equipment surfaces
infrared thermometers
a food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? it must be dried with a paper towel it must be turned over to the other side it must be washed, rinsed, and sanitized it must be rinsed in hot water and air-dried
it must be washed, rinsed, and sanitized
most basic way to prevent cross-contamination
keep raw and ready-to-eat food away from each other
which practice can help prevent time-temperature abuse? keeping records of employee schedules cleaning and sanitizing equipment and work surfaces making sure food handlers spend at least 30 seconds washing their hands limiting the amount of food that can be removed from a cooler for prepping
limiting the amount of food that can be removed from a cooler for prepping
indicates the highest temperature reached during use
maximum registering thermometer
used where temperature readings cannot be continuously observed
maximum registering thermometer
used to check the internal temperature of food
penetration probe
which probe should be used to check the temperature of a chicken breast? air probe immersion probe penetration probe surface probe
penetration probe
used to check the temperature of flat cooking equipment
surface probe
cooked to the wrong internal temperature held at the wrong temperature cooled or reheated incorrectly
temperature abuse
best for checking temperature of thick and thin food
thermocouples and thermistors
measure temperatures through a metal probe
thermocouples and thermistors
temperatures are displayed digitally on what type(s) of thermometer?
thermocouples and thermistors
Place a probe into the ___ part of the food.
thickest
when checking the temperature of food, where should the probe be inserted?
thickest part
if food is held in the temperature danger zone for four or more hours, what must you do with it?
throw it out
attached to packaging by the supplier
time-temperature indicator
color change appears in the window if the food has been time-temperature abused during shipment or storage
time-temperature indicator
monitor time and temperature
time-temperature indicator
what device can be used to monitor both time and temperature abuse during the shipment or storage of food? infrared thermometer time-temperature indicator thermistor with an air probe bimetallic stemmed thermometer
time-temperature indicator
sensing area of a bimetallic stemmed thermometer goes from where to where?
tip of stem to dimple
sensing area on thermocouples and thermistors
tip of the probe
how far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? just past the tip of the thermometer stem halfway between the tip of the thermometer stem and the dimple to the dimple in the thermometer stem past the dimple of the thermometer stem
to the dimple in the thermometer stem
which practice can help prevent cross-contamination? using color-coded cutting boards rinsing cutting boards between use purchasing food requiring preparation prepping raw and ready-to-eat food at the same time
using color-coded cutting boards
after they have been bumped or dropped after they have been exposed to extreme temperature changes before deliveries arrive before each shift
when to calibrate thermometers
thermometers used to measure the temperature of food must be accurate to within what degree fahrenheit?
+-2
Thermometers used to measure the temperature of food must to accurate to ___
+-2F
a thermometer used to measure the temperature of food must be accurate to what temperature? +-2F +-4F +-6F +-8F
+-2F
thermometers used to measure air temperature in food-storage equipment must be accurate to within what degree fahrenheit?
+-3